Business Lunch OPEN SUN-THU 12:30 PM - 5 PM

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MARINE CUISINE Business lunch OPEN SUN-THU 12:30 PM - 5 PM The business lunch includes focaccia bread, first course and a main course Get 15% discount on business lunch while sitting at the bar STARTERS Norwegian Herring Artichoke alla Romana "Baladi" eggplant With baked potato, tomato, onion and sour cream Grill roasted, with Tzatziki and sumac Grilled eggplant served on Labaneh, hyssop, herbs White Taramasalata Crispy cauliflower and roasted tomatoes With olive oil and onions With tahini and chili-date syrup Israeli salad Smoked salmon Papaya salad Finely chopped salad with seven types of vegetables served with tahini Cream cheese, onions and dill Avocado, chili, cilantro, onion and seasonal fruit Iceberg lettuce and beetroot salad Green Salad Green beans, walnuts, onion, Saint-Maure cheese Lemon vinaigrette and pickled ginger vinaigrette Lunch ₪ 98 Lunch ₪ 132 Lunch ₪ 144 Crispy Schnitzel Grilled Sea Bream fillet Grouper fillet Served with mashed potato and Tartar sauce On spinach and ricotta tortellini with ros’e sauce Green Curry, coconut milk, wasabi beans served Chicken breast Salmon fillet with Miso-Barbeque Glaze with white rice Marinated in “Harissa” and pickled mango served on Green leaves, Shimaji mushrooms and Wasabi Grilled whole sea bass green wheat (Freekeh) yogurt With roasted vegetables and herbs sauce "Yulia" Burger Seafood Carbonara Fruto Del-Mar Served in a bun with tarter and chipotle sauce, Shrimps, calamari and lamb bacon with Bavarian Pasta with shrimps, calamari and mussels in rose- vegetables and French fries (add cheese 8 ₪, cream and egg yolk served on brioche bread chipotle sauce lamb bacon 12 ) ₪ Fish kebab "Chraime" Fritto misto Pasta Aglio-olio Traditional spicy casserole with tomatoes, peppers, Crispy fried calamari, shrimps and small sea fish Brocoli, mushrooms, Moroccan olives and roasted green beans, pickled mango and hot green pepper almonds in olive oil, garlic and parsley with goat Fried whole St.Peter fish cheese / tofu With French fries and lemon – soy sauce Caesar salad with chicken / shrimps Iceberg lettuce, grilled artichokes, croutons, Caesar dressing and Parmesan SOFT DRINKS DESSERTS Flat Kebab Served on "Lahoh" (Yemin pita), amba tahini, sumac Lemonade / Grapefruit juice / Grape juice - 15 onion salad & French fries ₪ 26 Malabi Coke / Zero Coke / 7 Up / Diet 7 Up – 15 Milk based pudding with orange flower Perrier / Mineral water – 14 water, berries, pistachio and coconut Tonic / Ginger Ale/ Bitter Lemon – 14 Affogato House wine – 29 ₪ Root beer (non alchoholic) – 16 Vanilla ice cream, hot espresso & Homemade berries ice tea – 20 amaretto liqueur Rouge, La-Vie, Castel Freshly squeezed Orange / Carrot juice - 22 Sorbet Blanc, La-Vie, Castel in a variety of flavors Ros'e, Domaine, Netofah San Pallegrino / Acqua Panna (750 ml.) – 19 ₪ 38 Boya Banana Tarte Tatin and vanilla ice BEERS Hot beverages cream Hot Chocolate Souffle Served with vanilla ice cream DRAUGHT Espresso / Macchiato - 12 Kenafeh Maccabi – 30 Double Espresso / Macchiato – 14 Instant Coffee – 14/17 Goat cheese pastry soaked in sweet Goldstar UF – 30 syrup, served with pistachio ice Cappuccino small / large – 14/17 Malka Blond UF Ale - Israeli boutique beer - 33 cream Americano small / large – 14/16 Preparation time 20 min Cold coffee – 20 Alexander Black (Israel Stout) – 35 Black tea - 12 Baked Cheesecake Herbal flavored tea – Earl Grey / Lemon-mint / Halva rolls berries / Sanche - 14 Filo pastry with Halva cream and Health tea – Health tea – mint, lemon, ginger, three dips Vegan cinnamon and honey - 16.

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Good Evening Open 8:30 Am - 11:00 Pm

MARINE CUISINE GOOD EVENING OPEN 8:30 AM - 11:00 PM STARTERS Fish & Seafood Salads Focaccia - 44 Fish Kebabs - 76 Israeli salad - 42/55 And three variable appetizers On eggplant steak, goat yogurt and spicy Finely chopped salad with seven types of Artichoke alla Romana - 44 tomato salsa vegetables served with tahini Grill Roasted, with Tzatziki and Sumac “Chraime” in a pan - 88 Iceberg lettuce and beetroot salad - 54 "Baladi" Eggplant - 44 A traditional spicy fish and vegetable casserole green beans, walnuts, onion and Sainte-Maure Grilled eggplant served on Labaneh, hyssop, with Mullet fillet, green beans, pickled lemons de Touraine cheese and hot green pepper herbs and roasted tomatoes Hummus pancakes - 54 Crispy Cauliflower - 44 Fried whole St. Peter fish - 88 Baked in the oven with zucchini tahini, Israeli with tahini and chili-date syrup With French fries and lemon – soy sauce salad and sunflower sprouts Fried Seafood Tapas - 45 Seafood Carbonara - 92 Caesar salad with chicken / shrimps - 62 shrimps / calamari / small sea fish Shrimps, Calamari, Scallop and lamb bacon Iceberg lettuce, croutons, Caesar dressing with Bavarian cream and egg yolk served on Nicoise salad with red Tuna Tataki - 72 Shrimps - 52 brioche bread With tomato and ouzo butter / extra virgin olive oil Salanova lettuce, Maggie tomatoes, green (Double portion – 90) Salmon fillet - 96 beans, potato, olives and boiled egg On fresh cabbage with herbs salad and goat Lima Humus and mushrooms - 48 yogurt Lima beans mash, portobello, champignon and SOFT DRINKS wild mushrooms
Improvement of Flat Bread Processing and Properties by Enzymes

Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
Good Evening Open 8:30 Am - 11:00 Pm

MARINE CUISINE GOOD EVENING OPEN 8:30 AM - 11:00 PM STARTERS Fish & Seafood Salads Focaccia - 46 Fish kebab "Chraime" - 92 Israeli salad - 45/59 And three variable appetizers Traditional spicy casserole with tomatoes, Finely chopped salad with seven types of Artichoke alla Romana - 46 peppers, green beans, pickled mango and hot vegetables served with tahini Grill Roasted, with Tzatziki and Sumac green pepper Iceberg lettuce and beetroot salad - 57 Iceberg lettuce and beetroot salad - Green "Baladi" Eggplant - 46 Fried whole St. Peter fish - 92 beans, walnuts, onion, Sainte-Maure cheese Grilled eggplant served on Labaneh, hyssop, With French fries and lemon – soy sauce and pickled ginger vinegar herbs and roasted tomatoes Seafood Carbonara - 98 Hummus pancakes - 58 Shrimps, calamari and lamb bacon with Crispy Cauliflower - 46 Baked in the oven with zucchini tahini, Israeli Bavarian cream and egg yolk served on brioche with tahini and chili-date syrup salad and sunflower sprouts bread Fried Seafood Tapas - 47 Caesar salad with chicken / shrimps - 68 Salmon fillet - 98 shrimps / calamari / small sea fish Iceberg lettuce, croutons, Caesar dressin and On fresh cabbage with herbs salad and goat Parmesan Shrimps - 56 yogurt With tomato and ouzo butter / lemony tahini Nicoise salad with red Tuna Tataki - 76 cream and hysop Grilled Sea Bream fillet - 98 Salanova lettuce, Maggie tomatoes, green (Double portion – 102 ₪) On spinach and ricotta tortellini with ros’e sauce beans, potato, olives and boiled egg Jaffa Calamari - 56 Drum fillet - 117 with
Mezze for 2 75 Laffa Bread, Garlic Oil, Za'atar 2 Housemade Dips Ferments

vegetables, pulses and grains Marinated olives 8 Ras el hanout spiced nuts 8 mezze Ferments and pickles 5 Falls Farm baby cos, sumac, onion 10 Eggplant fatteh, pine nuts, yoghurt 18 Grilled green beans, toum butter 14 mezze for 2 75 Sumac spiced fries 10 Laffa bread, garlic oil, za’atar Cheese manoushe, chatni gashneez 18 2 housemade dips Ferments and pickles meat and seafood Prawn falafel, harissa labne Pacific oyster, citrus vinegar 6 Eggplant fatteh, pine nuts, yoghurt Prawn falafel, harissa labne 16 Short rib tagine, barberry, raisins Wagyu basturma 10 Kibbeh nayyeh, zhoug, tahini 14 wood-fired flatbread & dips Short rib tagine, barberry, raisins 18 Laffa bread, garlic oil, za’atar 8 Longreach lamb ribs, plum molasses 24 White bean hummus, Mount Zero olive oil 8 Sujuk manoushe, farmers cheese, 18 Wood-fired muhammara, walnut 8 Advieh spiced garlic curd 8 dessert Labne, Aleppo pepper oil, pumpkin seed 8 Barberry and pistachio rocky road 5 Advieh – is a Persian blend of spices main notes being loomi, rose, cumin, coriander, turmeric, cardamom and cinnamon Babaganoush – a Levantine dish consisting of eggplant mixed with tahini, garlic, olive oil and lemon Baklava – a layered pastry dessert made of filo pastry, filled with chopped nuts and sweetened with syrup or honey Basturma – a cured air-dried beef, originating in Armenia biber salçası – a thick red paste of smoked capsicum, red peppers and fermented rice Cacik – a Turkish dip made with yoghurt, cucumbers, garlic and mint Fatteh – meaning ‘crumbs’ is an Egyptian and Levantine dish
Omslag Report V2

The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
Final Work.Pdf

KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY KUMASI COLLEGE OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY INFLUENCE OF BAKING TIME ON SENSORY PROPERTIES AND SHELF LIFE OF BREAD FROM COMPOSITE CASSAVA WHEAT FLOUR (CCWF) BY PETER NYARKO (BSc. BIOCHEMISTRY (PG7048416)) JUNE, 2018 INFLUENCE OF BAKING TIME ON SENSORY PROPERTIES AND SHELF LIFE OF BREAD FROM COMPOSITE CASSAVA WHEAT FLOUR (CCWF) A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD QUALITY MANAGEMENT BY PETER NYARKO (BSc. BIOCHEMISTRY (PG7048416)) JUNE, 2018 DECLARATION I hereby declare that this submission is my own work towards the Master of Science in Food Quality Management and that, to the best of my knowledge, it contains no material previously published by another person nor material which has been accepted for the award of any other degree of the University, except where due acknowledgement has been made in the text. PETER NYARKO ……………… …………………. (PG 20468377) Signature Date Certified by: Dr. Leonard D.K. De-Souza ………………… ………………… (Supervisor) Signature Date Certified by: Dr. (Mrs.) Faustina Dufie Wireko-Manu ……………….. ………………….. (Head of Department) Signature Date ii ABSTRACT The effect of variation in baking time on the sensory characteristics and shelf life of composite cassava wheat flour bread has been studied. A 12% substitution of wheat flour using high quality cassava flour (Manihot esculenta) made from the ―Bankye Hema‖ variety was used in the study. A complete randomised design was used for the study and three treatments namely baking time of 20 min, 25 min and 30 min were applied.
Excerpts Only* JEWISH CUISINE

*Excerpts Only* JEWISH CUISINE Food Fare Culinary Collection, Volume #35 ©2013 Food Fare "Jewish Cuisine" was written for entertainment purposes and expresses the sole opinions of the author. This e- book is not meant to be a professional chef's essay about Jewish cuisine, but rather an observation about the generalities of Jewish food and recipes from an amateur home kitchen. Excerpts from JEWISH CUISINE Food Fare JEWISH DIETARY LAWS (Kashrut) Dietary laws govern the daily culinary lives of practicing Jews. Kashrut is derived from the Hebrew root Kaf-Shin-Reish, defined as "fit, proper or correct." The standard is also commonly known as kosher. Non-kosher food is known as treif, which originally referred to non-kosher meat only but now applies to all foods not prepared according to Jewish dietary laws. It is necessary for milk (milchig) and meat (fleishig) products to be kept completely separate in a kosher kitchen. The division commonly extends to different sets of crockery, cutlery, and different sinks to wash in. Glass utensils can be used for both milk and meat products because they are non-porous, and unlikely to hold traces of a previous meal. However, some Jews Some Jews boil kitchenware in water to remove impurities, while others might use a blowtorch. After eating meat, Jewish dietary law states a person must wait before eating dairy products; waiting times vary from two to six hours. > Meat & Poultry: Animals that chew their cud and possess spilt hooves are considered kosher (beef, lamb, veal), while pork and rabbits are forbidden. Game birds are accepted as kosher if they are slaughtered properly, but not if shot in the wild.
Injera 1 Injera

Injera 1 Injera Injera Flatbread This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine. Place of origin: [1][2] Ethiopia, Eritrea and neighbouring countries Included in the national cuisines: Djibouti, Eritrea, Ethiopia, Somalia, Sudan, Yemen Main ingredient(s): Teff flour (sometimes wheat, barley, corn or rice flour) Recipes at Wikibooks: Injera Media at Wikimedia Commons: Injera Injera (Amharic, Tigrinya: እንጀራ ənǧära [ɨndʒəra], sometimes transliterated enjera; Oromo: budenaa; Somali: canjeero) is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,[3] it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti (where it is called canjeero or lahooh), Yemen (where it is known as lahoh), and Sudan. Ingredients and cooking method The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black). In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste.
Grundzüge Einer Lautlehre Khasi-Spraehe

Grundzüge einer Lautlehre der Khasi-Spraehe \ in ihren Beziehungen zu derjenigen der Mon-Khmer-Spraehen. Mit einem Anhang: Die Palaung-, Wa- und Riang-Sprachen des mittleren Salwin. Von P. W. Schmidt S. V. D. Aus den Abhandlungen der K. Bayer. Akademie der Wiss. I. Kl. XXII. Bd. III. Abt. München 1904. Verlag der K. Akademie in Kommission des G. Franz’schen Verlags (J. Roth). S tfS E • «•» I r /* - lüHliïCTHEC/1 .K O K â m k s y 4. - * \ - r - iV ..... ♦ * *• 2". 00068796 Grandzüge einer Lautlehre der Khasi-Spraehe in ihren Beziehungen zu derjenigen der Mon-Khmer-Spraehen. • • Mit einem Anhang: Die Palaung-, Wa- und Riang-Sprachen des mittleren Salwin. Von P. W. Schmidt S. V. D. Aus den Abhandlungen der K. Bayer. Akademie der Wiss. I. Kl. XXII. Bd. III. Abth. München 1904. Verlag der K. Akademie in Kommission des 6. Franz’sehen Verlags (J. Roth). / V * 4 96¿89000 Vorwort. Die vorliegende Arbeit bedeutet für mich einen Schritt weiter auf dem Wege der Erforschung einer Sprachfamilie, deren Gebiet sich um den Bengalischen Meerbusen herumlegt, Hinter-Indien seiner ganzen Länge nach von der Spitze der Halbinsel Malakka angefangen bis zum äussersten Norden durchziehend, von da über das Gebiet eben des Khasi zu dem Gebiet- der Munda-Kolh-Sprachen nach Vorder-Indien hinüber biegend, während fast im Mittelpunkt dieses Halbkreises, im Bengalischen Meerbusen selbst, auch noch die Inselsprache der Nikobaren dazu gehört. Daneben, glaube ich, wird auch in praktischer Hinsicht für das Khasi selbst einiger Nutzen aus dieser Arbeit hervorgehen, besonders für die Orthographie dieser Sprache, die noch sehr im Argen liegt.
Albuquerque Evening Citizen, 01-12-1907 Hughes & Mccreight

University of New Mexico UNM Digital Repository Albuquerque Citizen, 1891-1906 New Mexico Historical Newspapers 1-12-1907 Albuquerque Evening Citizen, 01-12-1907 Hughes & McCreight Follow this and additional works at: https://digitalrepository.unm.edu/abq_citizen_news Recommended Citation Hughes & McCreight. "Albuquerque Evening Citizen, 01-12-1907." (1907). https://digitalrepository.unm.edu/abq_citizen_news/ 3491 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Albuquerque Citizen, 1891-1906 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. mttti POTri II II rv I iy The Evening Citizen, In Advance, $9 per pm. VOL. 21. NO. 11. ALBUQUERQUE. NEW MEXICO. SATURDAY EVENING. JANUARY 12. 1907. MlviriJ by Cirrlera, 0 ctnti per month. Ill GRAY E YCU L ANOTHER ROW OVER BIDS TILLMAN ON COURTS GIVE OF THE POPE THE PANAMA CANAL ARE OPENED BROWNSVILLE CHYIHMAN SHONTS AM) CHIEF ENGINEER STEVENS (HTAHHEL WISE ORDER POSTPONES OVER AUTHORITY- AM) BOTH AT CAPITAL NEGRO RIOT HOT FOOTED IT TO THE WHITE JTS I HOlisE STEVENS USED - HOT Hope of Any Harmonious Ac IANtiUAiE TO SHONTS AND Insurance Companies Alust NOW IT'S UP TO ONE OF TUB, Greatest Enterprise of All South Carolina Senator Makes Pay Their San Fran- Hon Between the Govern- TWO TO REKION ROOSEVELT Modern Times. Says Characteristic Speech to TRIED TO SMOOTH IT OVER. , ment and Catholicism. Pfe cisco Losses. -- - Shontz. Crowded Senate. -- . , i Special Correspondence. Washington, D. C, Jan. 1 2. THIRTEEN IRELAND PROBABLY I There DEMOCRATS FAVOR CHARGES CadHG Will Is another row on In Panama canal CHAMP PRESIDENT WITH ' , , ? circles.
Numeral Systems of Mexico and Central America

NUMERAL SYSTEMS OF MEXICO AND CENTRAL AMERICA BY CYRUS THOMAS 853 CONTENTS Page Primary numbers 859 Numbers above 10 882 Discussion and comparisons 919 Nmnbers in the Mexican codices 934 The mystical and ceremonial use of ninubers 948 855 . ILLUSTRATIONS Page Fu4URE 23. Symbols of tlie Mexican davis 937 2-1. Symbol for Atl (water) 938 25. Symbol for Calli (house) 938 26. Symbol for Itzquintli (dog). From Fejervary codex, plate 6 938 27. Symbol for Ocelotl (tiger). From Fejervary codex, plate 6 938 28. Symbol for 400. Mendoza codex, plate 20, figure 16 945 29. Symbol for 4,000. Mendoza codex, plate 28, figure 24 945 30. Symbol for 20 jars of honey. Mendoza codex, plate 38, figure 21 . 945 31. Symbol for 100 hatchets. Mendoza codex, plate 39, figure 20 946 32. Symbol for 20 baskets, ilendoza codex, plate 19, figure 2 946 33. Symbols for 20 days. Mendoza codex, plate 19, figures 10, 11, " 12, 13 946 34. Symbol for 8,000 sheets paper. Mendoza codex, plate 25, figure 1 1 946 35. Symbol for 8,000 pellets copal. Mendoza codex, plate 38, figure 35. 946 36. Symbol for 200 cacaxtles. Mendoza codex, plate 44, figure 34 947 37. Symbol for 1,800. Codex Telleriano-Eemensis, plate 25 947 38. Symlxil for 4,008. Vatican codex 3738, plate 7, figures 2 and 3 947 39. Symbol for 5,206. Vatican codex .3738, plate 10 947 40. Symbol for 19,600. Vatican codex 3738, plate 123 948 41. Diagram of figures on plates 11 and 12 of the Borgian codex 951 857 NUMERAL SYSTE3IS OF MEXICO AND CENTRAL AMERICA By Cykus Thomas PRIMARY NUMBERS It IS well known that the vigesimal system of nmneration prevailed among; the Mexican and Central American tribes, at least among- all which had adopted the so-called "native calendar"—that is, the cal- endar specially referred to in my paper entitled Mayan Calendar Systems, published in this volume.
The World's Top 500 Food Experiences... Ranked

ULTIMATE EATLIST THE WORLD’S TOP 500 FOOD EXPERIENCES... RANKED 1 - Ultimate Eatlist - - Ultimate Eatlist - Introduction You’ll need to jostle your way to the bar to order, poised for an opening to appear. chefs and food writers with an interest in world cuisines – from José Andrés to Andrew ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Zimmern – for their five favourite food experiences (see the coloured panels). With this A small plate comes back with your first pintxo and a glass of Basque sparkling wine. long list to hand, we sought to rank the entries: where should you go for the world’s ¡Salud! Welcome to San Sebastián in Spain, one of the world’s greatest cities to eat must-have food experiences? Our team of expert food editors were aided by a panel your way around. Sandwiched between the Bahía de le Concha and the city’s river, the – made up of chef and TV presenter Adam Liaw and food blogger Leyla Kazim – that grid of narrow streets in San Sebastián’s old town are packed with pintxos bars, each evaluated the entries according to the taste of the dish, its cultural importance, and the serving their own speciality of these Basque bites. In Bar Txepetxa on C/Pescadería, special atmosphere of the location. anchovies are the go-to snack. A few doors down at Nestor, it’s a beefheart tomato salad This book is the result of their deliberations. Looking at our top ten, it seems that dressed with just olive oil and salt, or a tortilla so sought after that you have to put your shared, communal food experiences rated highly – pintxos in San Sebastián, dim sum name down on a list for a slice.